Chef's Roundtable: Cracking the Code on Event Food Waste

Events are one of the biggest blind spots in food waste tracking — once food leaves the kitchen, it disappears from your data. In this fast-paced, 30-minute Chef's Roundtable, Leanpath chefs Robb White and Ben Murphy dig into practical, field-tested strategies for cutting waste at catered events without cutting corners on hospitality.

In just 30 minutes, you'll walk away knowing how to:

• Rethink catered event profits — how to shift your perspective and see the big profit boost that food waste prevention at catered events provides
• Win the room before the menu is even set — get sales and planning teams talking food waste from the first client call
• Turn data into your secret weapon — use real event insights to sharpen menus, forecasting, and portions
• Serve smarter on the floor — simple buffet and plated-service tweaks that slash overproduction without anyone noticing a difference in quality

• Close the loop like a pro — capture waste data in seconds, no training required, and set your team up to crush the next event improves every event that follows

Whether you're managing off-site catering, banquet operations, or large-scale institutional events, you'll leave with concrete tactics you can put to work at your next event.

Can't make it? Register anyways and we'll send you the recording.